Triple Cream Flan Recipe
Citrus, house made whipped creme fraiche, tuile
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Ingredients
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Flan Base
Caramel Sauce
Whipped Crème Fraîche
Tuile Cookies
Citrus Garnish
Method
Flan Base
- 1
Prepare the Flan Mixture
In a large mixing bowl, combine whole milk, heavy cream, granulated sugar, eggs, vanilla extract, and a pinch of salt. Whisk until smooth and all ingredients are well incorporated.
- 2
Strain the Mixture
Pass the mixture through a fine-mesh sieve into another bowl to remove any lumps. Set aside.
Caramel Sauce
- 3
Make the Caramel
In a saucepan over medium heat, combine granulated sugar and water. Stir until the sugar dissolves. Allow it to boil without stirring until it turns a deep amber color. Immediately pour the caramel into the bottom of your flan mold, swirling to coat the bottom evenly.
Bake the Flan
- 4
Bake the Flan
Preheat your oven to 325°F (160°C). Pour the flan mixture over the caramel in the mold. Place the mold in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the mold. Bake for about 50-60 minutes or until the flan is set but still slightly jiggly in the center. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Whipped Crème Fraîche
- 5
Prepare the Whipped Crème Fraîche
In a mixing bowl, combine heavy cream, crème fraîche, powdered sugar, and vanilla extract. Whip using a hand mixer or stand mixer until soft peaks form. Be careful not to overwhip.
Tuile Cookies
- 6
Make the Tuile Batter
Preheat the oven to 350°F (175°C). In a bowl, melt the unsalted butter and allow it to cool slightly. Mix in granulated sugar, flour, egg whites, and vanilla extract until smooth.
- 7
Bake the Tuiles
On a baking sheet lined with parchment paper, spoon small amounts of the batter and spread thinly into desired shapes. Bake for 5-7 minutes or until the edges are golden. Remove from the oven and let cool before removing from the parchment.